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Summer Corn & Coconut Curry
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2 or 4 Serving Dinner

Summer Corn & Coconut Curry

Madras curry powder, a fiery, fragrant blend of spices, is named after the southern Indian city of Chennai, formerly known as Madras. This flavorful curry powder gives the summer corn & coconut curry a golden yellow hue. To round out the meal, we serve this high-protein, high-fiber dinner over a bed of brown rice.

Tags: Gluten-Free High-Protein Soy-Free Less Prep High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
620
FAT
18g
CARBOHYDRATES
93g
PROTEIN
20g

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INGREDIENTS

  1. 1 shallot, peeled and thinly sliced
  2. 1 oz ginger, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 1 tbsp Madras curry powder
  5. 1 tsp ground cumin
  6. 1/4 tsp cayenne pepper (divided)
  7. 5.5 oz coconut milk
  8. 1 ear of corn, husked, kernels cut off the cob and cob reserved
  9. 4 oz Swiss chard, destemmed and roughly chopped
  10. 13.4 oz cannellini beans, drained and rinsed
  11. 1 lemon, half juiced and half cut into wedges
  12. 8.8 oz precooked brown rice
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (coconut)
Tools: Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
620
FAT
18g
CARBOHYDRATES
93g
PROTEIN
20g

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INSTRUCTIONS

1
Make the curry

Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add shallot, ginger, and garlic and cook until softened, 1 to 2 minutes. Add curry powder, cumin, a pinch of cayenne, and ½ tsp salt and cook until fragrant, 1 to 2 minutes. Stir in coconut milk and ¼ cup water. Bring to a simmer and cook until curry thickens, 3 to 4 minutes. Add corn, corn cob, Swiss chard, and butter beans. Cover and cook until chard is wilted and tender, 4 to 5 minutes. Stir in lemon juice and season to taste with salt. Discard corn cob. (4-serving meal: 2 tbsp vegetable oil, 1 tsp salt, ½ cup water) (TIP: Add more cayenne if you prefer more spice.)

2
Serve

Make small tear at top of rice bag and microwave for 1 minute. Divide rice between shallow bowls, top with summer corn and coconut curry, and serve with lemon wedges. Soup’s on! (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

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